By Alice Hafer

At first glance, it’s a classic neighborhood restaurant. Behind the scenes, Red, White & Brew is building a sustainable dining experience and community.

The lights are brighter, the systems cleaner, and the footprint lighter at Red, White & Brew in Mesa.

Recently, in November 2025, the restaurant completed its first major renovation since opening in 2002, upgrading all dining room and bar lighting to energy-efficient LED systems. The change reduced energy and improved brightness and ambiance.

Low-Waste Kitchen, High-Impact on the Community 

Behind the scenes, kitchen operations have been upgraded for efficiency and reduced energy use. The restaurant uses Zeco® frying systems, constructed with 73% recycled aircraft aluminum, according to manufacturer specifications. The system’s micro-filtration technology removes fine food particles from cooking oil, helping maintain oil quality and extend its usable life. Industry documentation and performance reports indicate this can reduce oil consumption by an estimated 30–60%, depending on usage conditions.

Used cooking oil is collected for reuse in other industries rather than discarded, supporting broader recycling streams. Palm oil is also used for frying due to its heat stability, which supports consistent cooking performance while helping limit oxidation compared to some other vegetable oils.

It’s not just the technology in the kitchen that’s going green. The menu offers gluten-free dishes, such as shrimp cocktail and the RWB Caprese Platter, as well as customizable brick-oven pizzas with cauliflower or gluten-free crust options. Entrées range from gluten-free ravioli with housemade pink sauce to pan-seared chicken in garlic butter wine sauce and salmon prepared grilled, Cajun-seared, or glazed. A newly added Mediterranean vegan ravioli expands plant-based options with slow-roasted vegetables and egg-free pasta.

Beyond operations and food, the restaurant maintains long-term community partnerships. For more than a decade, Red, White & Brew has provided weekly meals to children at Sunshine Acres, supplying pizzas that serve roughly 50 kids each Sunday. The team also supports Mesa and Prescott Empty Bowls events with soup donations and has contributed meals to Aspire Academy programs supporting young women.

These efforts point to a broader operating logic at work—where day-to-day business decisions are tied directly to social impact, according to the restaurant team.

American Entrées, Fresh Ingredients and Atmosphere

Red, White & Brew operates as a straightforward American dining concept, pairing entrées with wine, beer, and craft cocktails in a casual setting. With locations in East Mesa and downtown Prescott, the focus stays consistent: fresh ingredients, large portions, and a neighborhood-first approach.

The experience is built around familiarity—American entrées, a full bar program, and a relaxed dining environment. In both East Mesa and Prescott, Red, White & Brew leans into fresh ingredients and generous portions, anchored by a distinctly local feel.

Each location follows the same blueprint: spacious dining rooms, full-service bars, and dog-friendly patios. In Prescott, the addition of live outdoor music during warmer months extends the restaurant’s role as a casual gathering spot.

The restaurant is part of POV Foods restaurant group, which also operates 32 Shea, The Swizzle Inn, Rusty Spur Saloon, and Lakeside Bar & Grill.

Visit the Red, White & Brew website